I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
br>Add the lettuce and radish leaves to the soup and cook
-4 minutes.
Add lettuce and watercress and cook, stirring
Melt butter in a saucepan over medium heat and sweat onion and garlic for 2-3 mins, until softened. Add lettuce, potatoes and stock and bring to a boil. Reduce heat and simmer for 10-15 mins, until potato is tender. Using a hand blender, puree soup until smooth. Add dill and lemon zest. Season and serve with yogurt and crusty bread.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
eeded.
Clean the romaine lettuce, chopping off the stem, peeling
Wash and spin lettuce and set aside.
In
he marinade.
Shred the lettuce and set aside.
Cook
Saute chopped onions in bottom of a soup pot until golden brown.
Depending on how much soup you want to make, add 2 to 4 quarts of water to the pot.
Add cut up potatoes, again depending on the amount of soup you want and the size of the potatoes (add 2 to 6 more).
After potatoes are thoroughly cooked, mash them while in soup pot.
Add 2 bouillon cubes.
Add torn dark green lettuce leaves to soup.
Cook additional 10 minutes.
Add salt and pepper to taste.
Put romaine lettuce through food processor (or finely
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Remove stem ends of lettuce.
Heat 2 tablespoons margarine in large saucepan.
Add lettuce and onion; cover and cook until leaves are tender enough to puree.
Puree in blender; rinse pan. Place remaining margarine and oil in pan.
Add flour and cook 4 to 5 minutes, stirring constantly.
Add stock; bring to boil, continuing to stir.
Add puree, salt and pepper.
Remove from heat; dissolve dry milk into liquid milk and heat.
Before serving, beat eggs with milk mixture.
Stir into hot soup and serve.
In soup pot or large saucepan, melt butter.
Add leeks and cook until tender but not brown.
Stir in lettuce and cook until wilted.
Add peas and combine well.
Add stock, parsley, tarragon, chervil, pepper and just a sprinkling of salt.
Bring mixture to a boil; reduce heat and cover and cook until peas are tender, about 30 minutes.
Puree soup in a blender.
Chill thoroughly.
Stir in cream.
Taste and adjust seasoning.
Adjust consistency with additional stock or cream if necessary.
onstantly.
Add torn up lettuce and cut up bacon to
Make the Farfel Recipe first.
In a bowl,
Cook lettuce and water in pressure cooker for 5 minutes.
Heat onion in melted butter until soft over low heat.
Add to lettuce and water.
Add remaining ingredients.
Simmer 10 to 15 minutes. Put croutons on top.
Makes 6 servings.
Cook slowly chopped onion and garlic in oil until soft but not brown.
Wash lettuce, tear leaves in small pieces, add to cooked onions and cook about 10 more minutes.
Add salt, pepper, water and simmer 15 minutes.
Add lemon juice and simmer 5 more minutes.
Meanwhile, beat yolk in large serving bowl and add cream.
Pour soup very slowly, drop by drop, over egg mixture stirring vigorously to prevent curdling.
Do not cook again. Sprinkle chopped parsley on top.
Cook onion gently in butter.
Add stock and peas, simmer until peas are tender.
Add lettuce and cook until wilted.
Add milk and puree until smooth.
Reheat in pan, season with salt and pepper.
Serve with a swirl of cream and chopped mint.
Blend lettuce, bouillon cubes and water in blender until smooth.
In saucepan, melt butter; add onion and cook until tender. Remove onion from pan.
To butter in pan, add cornstarch, salt, pepper and nutmeg.
Mix well.
Remove from heat; gradually stir in milk, keeping smooth.
Cook over medium heat, stirring constantly, until mixture comes to a boil and boils for 1 minute.
Stir in lettuce mixture.
Add cooked onion and heat to serving temperature. Serves 4 to 6.